I think I’ve said it before, but it’s worth repeating – cookies are one of my favorite recipes to create. These Ginger Biscotti are my favorite Biscotti (of a couple different ones) that I’ve created so far. What is your favorite cookie?
Do you have a cookie that reminds you of a certain time of year? Like a certain cookie from a family cookie swap or anything like that? Gingerbread makes me think of Christmas. So do Snowball cookies. And Nanaimo Bar. Good thing Christmas is my favorite holiday!!
If you need a new Christmas/winter cookie for your holiday cookie tray, this one is a perfect option. It’s nice and crunchy, easy to put together, has comforting warm flavors of cinnamon and allspice, and looks pretty fancy when you set out a plate for guests. If you want to make them look a little more fancy, make up a simple icing with powdered sugar, milk and maybe even a sprinkle of cinnamon and decorate them. Or dip an end and pop some cute little gingerbread people sprinkles on – so cute for the holidays!!
Hope you love this recipe too. Let me know if you make them, I’d love to see 🙂
Gingerbread biscotti for your holiday party.
- 3 1/2 cups all-purpose flour
- 1 cup brown sugar
- 2 large eggs
- 6 tablespoons butter melted and cooled
- 2 teaspoons vanilla extract
- 2 tablespoons molasses
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon black pepper
Preheat oven to 350 F. Prepare a baking sheet with a parchment sheet or silicone baking sheet.
Cream together the butter and sugar, by hand or in a standing mixer.
Add the eggs, molasses and vanilla, and mix again until incorporated.
In a separate bowl, mix together the dry ingredients. Add dry ingredients to the mixing bowl and mix together.
Flatten the dough on the baking sheet into rectangle about a half inch high.
Bake for 20 minutes
Cut into one inch wide strips and lay them on their sides on the baking sheet.
Bake again for 10 minutes. Flip, bake another 10 minutes.
These cookies get crispier after they've cooled a bit.